🛒 Ingredients
- 500g fresh sea bass or snapper, cut into cubes
- 3 limes (juiced)
- 1 purple onion, thinly sliced
- 1 yellow chili pepper (or jalapeño)
- Fresh cilantro
- Salt
- Toasted corn (cancha) for serving
- Cooked sweet potato for serving
👨🍳 Step-by-step instructions
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Cut the fish into 2cm cubes. Season with salt and let rest for 2 minutes.
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Prepare the tiger's milk: blend fish trimmings with lime juice, chili, and salt.
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Marinate the fish in the tiger's milk for exactly 3–5 minutes. Do not exceed this time or the fish will overcook.
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Add the sliced onion, chopped cilantro, and sliced yellow chili pepper.
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Serve immediately on a cold plate with toasted corn (cancha serrana) and boiled sweet potato.
💡 Chef's tip
The fish must be as fresh as possible, ideally bought that morning. Cut into 2cm cubes so the lime penetrates evenly. Ají amarillo is non-negotiable for authentic Peruvian ceviche.
📝 Our take
The leche de tigre is everything: that acidic, spicy, oceanic liquid left at the bottom of the bowl is technically the soul of ceviche. The fish should cure for no more than 3-4 minutes in the lime juice or it turns rubbery. Look for the freshest sea bass or corvina available—frozen hake just won't cut it.
🍷 Wine & food pairing
A Peruvian pisco sour combines the three key elements: acidity, alcohol, and creaminess. An ice-cold Cusqueña beer also works brilliantly.
Suggested wine: Pisco Sour
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